Table 2
Alliin and SAC content of red garlic-supplementary materials extracted by using water and ethanol at 70℃ and 95℃ (mg/g)

Samples1)	Alliin	SAC
E-70	0.81±0.132)^a3)	1.52±0.20^a
E-95	0.85±0.11^a	1.98±0.15^b
W-70	1.29±0.09^b	2.60±0.32^c
W-95	1.18±0.03^b	2.34±0.08^bc

E-70, extracted by ethanol at 70℃; E-95, extracted by ethanol at 95℃; W-70, extracted by water at 70℃; W-95, extracted by water at 95℃.
Each value represents mean±SD (n=3).
Means with different superscript in the same column are significantly different at p<0.05.